You can find this recipe on page 30 in the FFS cookbook.
Keto Fitness Club
The addition of yeast gives this bread a fluffier texture and helps to give the bread a more 'neutral' taste. Why not try this as little rolls? Out of this 6 egg mix, we'd get around 8 rolls. Simply divide the mix into individual tins (metal or silicone) and bake at 180c for 20-25 minutes. We'd get 16 slices out of a loaf, where 2 slices = 1 portion.
Per portion: 225 Calories / 1.3g Carbs / 13.5g Protein / 17.3g Fat
250g Milled Golden Linseed
6 Large Eggs
3 tsp Baking Powder
180ml Warm Water
1 Pack (7g) Fast Acting
Preheat the oven to 180c.
Mix the linseed with the baking powder, a pinch of salt, and the yeast.
Add the eggs and mix to a thick paste. It will thicken over time.
Add water - mix half boiling and half cold to achieve the correct temperature. If you're making rolls, leave the mix for around 10 minutes - this will allow it to thicken to the point where you can handle the dough.
Pour the mix into a lined oven proof dish or silicone mould. If you're making rolls, use wet hands to form mounds of dough on a tray lined with greaseproof paper. Watch the video at the bottom of this page to see how we do it.
Bake for about 45 minutes (or 20-25 minutes for rolls) until it is firm to touch. Times will vary depending on your oven. For a crunchy crust, remove the bread from the greaseproof or mould and pop it back in the oven on a baking tray for 5 minutes.
We also have a video for the linseed bread loaf - click here to watch it!
Nutrition per serving
Calories 225, Carbs (net) 1.3 grams, Protein 13.5 grams, Fat 17.3 grams
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